Delicious one-pot veggie pasta with chickpeas (gluten-free)

Just one day I realized that I haven't made separate pasta and sauce for a long time. One-pot pasta has been our go-to dinner for quite some time now. It's just so wonderful. First, it's so easy to make, since you only need one pot and you don't need to drain the pasta. Second, it will stay super moist for a long time, making it a perfect make-ahead dinner. If you are heating it up, just add a dash of water or cream and tiny bit of salt. Third, it contains a load of veggies! I know, you can't tell by the picture, but it really does. So it's a great way to eat more of those healthy fellas. I obviously added a ton of zucchini, since it makes this pasta super juicy and it's also a zucchini season

If you are into one-pot pastas, I also have this recipe for you. It's a little bit similar, but made with coconut milk and lemon. Want to check out all my pasta recipes? You can do that HERE!

I decided to use gluten-free pasta for a change. You can find them in different shapes and sizes, so feel free to experiment. One of my favorite brand is Panzani, who makes amazing gluten-free pasta. But regular pasta will be perfect here, too!

I can't believe June is coming to an end. I can tell that by the decreased amount of mosquitoes (knock on wood). It's also so weird that we have a polar day right now. So it's light outside all the time. One of the sweet things about summer, is that we have daisies growing right outside our skylight window on our grass roof. So every time I look out of the window, I can see these lovely little flowers. I hope you will also find some sweet summer moments to cherish. And I also hope you will make this delicious pasta and let me know how it turned out :)

Time: 35 minutes
Serves: 4 people

  • 4 ¾ cups / 1125 ml boiling water
  • 2 - 3 Tbsp oil
  • 2 onions
  • 2 garlic cloves
  • 1 medium zucchini (grated)
  • 2 small or one large carrot (grated)
  • 1 + 1 - 1 ½ tl salt
  • 3 ¼ cup / 250 g uncooked (gluten-free) pasta
  • 14 oz / 400 g canned chickpeas
  • 3 tsp paprika powder
  • ½ tsp turmeric powder
  • almost a cup / 200 ml soy cream, oat cream, coconut milk or homemade cream
  • (2 heaping Tbsp nutritional yeast flakes)

Bring water to a boil with a kettle. In the meantime, heat up a thick-bottomed pot or a large and deep pan. Add oil and chopped onions. Cook for a couple of minutes. Add chopped garlic. Cook for a minute. Add grated zucchini, grated carrot and one teaspoon of salt. Cook for 4 - 5 minutes. Add uncooked pasta, drained and rinsed chickpeas, paprika powder and turmeric powder. Stir. Add the boiling water, stir and cover the pot with a lid. Let it boil on a medium heat for about 15 minutes. It takes less, if your pasta shape is smaller in size. Add cream or coconut milk, more salt (1 - 1 ½  teaspoons) and boil for 10 more minutes. In the end, you can mix in the nutritional yeast, if you like. Taste for salt and let the pasta sit for a few minutes before serving.